Banyuls Vinegar—a sherry-like vinegar from Southern France—is the least-known vinegar in American kitchens and the most-used vinegar in fine American restaurants. Ours, by La Cave de L'Abbé Rous, is the vinegar used in the house dressing at Chez Panisse.
This small production vinegar is made from the naturally sweet wine of Banyuls, with a grape base of 50% Grenache Noir, 40% Grenache Gris, 10% Carignan. It has been barrel-aged for six years to develop nuanced flavor and an excellent balance of sweet and tart.
Why We Like It
Vinegar of Banyuls adds fantastic depth of flavor to any food. With its hint of residual sugar and the six years it spends in oak casks, it elevates pretty much anything it touches.
12.7 fl. oz.
Product of France